Thesis (MSc Food Sc)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: The sensory profiles, phenolic composition and colour of honeybush infusions, prepared from six Cyclopia species (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata and C. maculata), were determined to establish the variation between species. The results of the sensory study were used to create a honeybush sensory wheel and lexicon. The “characteristic” sensory profile of honeybush tea can be described as a combination of floral, sweet, fruity and plantlike flavours with a sweet taste and a slightly astringent mouthfeel. Sensory results indicated that the species could be divided into three distinct groups; group A (C. sessiliflora, C. intermedia and C. genistoides), group B (C. longifolia and C. subternata) and group C (C. maculata). Group A was associated with fynbos floral, fynbos sweet and plantlike attributes, group B with rose geranium and fruity sweet attributes and group C with woody, boiled syrup and cassia/cinnamon attributes. Gas chromatography-olfactometry analysis of the C. maculata aroma fraction indicated that the spicy note of its aroma could possibly be explained by the high concentration of the volatile component eugenol. However, none of the aroma impact volatiles had a specific cassia/cinnamon note. Large variation in the composition of the honeybush infusions was revealed through the quantification of the soluble solids, total polyphenol and individual monomeric polyphenolic compounds, as well as the absorbance (“colour”). Infusions of C. genistoides, C. longifolia and C. sessiliflora had the highest soluble solids and total polyphenol content, as well as the highest absorbance values. Only mangiferin, isomangiferin, hesperidin and compound C (unidentified compound) were detected in all six Cyclopia species. Cyclopia genistoides, C. longifolia and C. sessiliflora, in order of prominence, contained the highest concentration of both mangiferin and isomangiferin whereas C. genistoides and C. maculata contained the highest hesperidin content. The bitter taste present in certain Cyclopia species appeared to be due to a high mangiferin content, however, compounds such as isomangiferin and compound C might also have played a role. The effect of fermentation (oxidation) temperature (80°C and 90°C) and time (8 h, 16 h, 24 h and 32 h) of C. genistoides, C. subternata and C. maculata on the sensory characteristics of their infusions was also investigated. Fermentation for longer than 8 h resulted in an increase in positive sensory attributes and a decrease in negative sensory attributes rather than the formation of new sensory attributes. A fermentation temperature/time combination of 80°C/24 hours or 90°C/16 h was required for C. genistoides, C. subternata and C. maculata. Fermenting C. genistoides at 90°C would result in a honeybush infusion with slightly less rose geranium notes whereas C. subternata can be fermented at either 80°C or 90°C, depending on whether floral or apricot jam notes are desired. Cyclopia maculata should preferably not be fermented at 90°C due to an increase in negative sensory attributes (hay/dried grass and green grass). Fermentation reduced the soluble solids content, total polyphenol content, colour and concentration of individual polyphenolic compounds. Changes in the taste and mouthfeel of honeybush tea could be attributed to changes in the polyphenolic composition caused by the high temperature oxidation. Mangiferin associated with the bitter taste of C. genistoides, while in C. subternata astringency may be partly attributed to the mangiferin and isomangiferin content. The study substantiated the need for further research on the contribution of the major phenolic compounds towards the taste and mouthfeel of Cyclopia species. / AFRIKAANSE OPSOMMING: Die sensoriese profiel, fenoliese samestelling en kleur van heuningbostee, berei van ses Cyclopia spesies (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata en C. maculata), is bepaal ten einde die mate van variasie vas te stel. Die resultate van die sensoriese studie is gebruik om 'n sensoriese wiel en leksikon vir heuningbostee te ontwikkel. Die “karakteristieke” sensoriese profiel van heuningbostee kan beskryf word as 'n kombinasie van blomagtig, soet, vrugtig en plantagtige geure met 'n soet smaak en 'n effense frankheid. Sensoriese resultate het aangedui dat die spesies in drie groepe verdeel kon word; groep A (C. sessiliflora, C. intermedia and C. genistoides), groep B (C. longifolia and C. subternata) en groep C (C. maculata). Groep A is met fynbos blom, fynbos-soet en plantagtige geure geassosieer, groep B met roos geranium en vrugtige-soet geure en group C met houtagtige, gekookte stroop en kassia/kaneel geure. Gaschromatografie-olfaktometrie analises van C. maculata se aroma fraksie het getoon dat die speseryagtige aroma moontlik as gevolg van die hoë konsentrasie van die vlugtige komponent, eugenol, kon wees. Geen van die aroma-impak vlugtige verbindings het egter 'n spesifieke kassia/kaneelagtige noot gehad nie. Groot variasie in die samestelling van heuningbostee ten opsigte van die inhoud van oplosbare vastestowwe, totale polifenole en monomeriese fenoliese verbindings, asook die absorbansie (“kleur”) is aangetoon. Heuningbostee berei van C. genistoides, C. longifolia en C. sessiliflora het die hoogste oplosbare vastestowwe en totale polifenol inhoud, asook die hoogste absorbansie waardes gehad. Slegs mangiferien, isomangiferien, hesperidien en verbinding C (ongeïdentifiseerde verbinding) is in al ses Cyclopia spesies geïdentifiseer. Cyclopia genistoides, C. longifolia en C. sessiliflora, in volgorde van belangrikheid, het die hoogste konsentrasie van beide mangiferien en isomangiferin gehad teenoor C. genistoides en C. maculata wat die hoogste hesperidien konsentrasie gehad het. Die bitter smaak teenwoordig in sekere Cyclopia spesies blyk moontlik as gevolg van die hoë mangiferien inhoud te wees, hoewel komponente soos isomangiferien en komponent C dalk ook 'n rol mag speel. Die effek van die fermentasie temperatuur (80°C en 90°C) en tyd (8 h, 16 h, 24 h en 32 h) van C. genistoides, C. subternata en C. maculata op die sensoriese eienskappe van heuningbostee is ondersoek. Fermentasie vir langer as 8 h het tot 'n toename in positiewe sensoriese eienskappe en afname in negatiewe sensoriese eienskappe gelei eerder as die ontstaan van nuwe sensoriese eienskappe. Om heuningbostee met 'n optimum sensoriese profiel te verkry is 'n fermentasie temperatuur/tyd kombinaise van 80°C/24 h of 90°C/16 h nodig vir C. genistoides, C. subternata en C. maculata. Cyclopia genistoides wat by 90°C gefermenteer word sal minder van die roos geranium note bevat, terwyl C. subternata by 80°C of 90°C gefermenteer kan word, afhangende of 'n blomagtige of 'n appelkooskonfyt noot verlang word. Fermentasie by 90°C word nie aanbeveel C. maculata nie as gevolg van die toename van sekere negatiewe sensoriese eienskappe (hooi/droe gras aroma en -geur en groen gras aroma). Fermentasie het die inhoud van oplosbare vastestowwe, totale polifenole, individuele polifenoliese verbindings, asook kleur verminder. Veranderinge in die smaak en mondgevoel van heuningbostee kon toegeskryf word aan die veranderinge in die polifenoliese inhoud as gevolg van die hoë temperatuur oksidasie. Mangiferien is met die bitter smaak van C. genistoides geassosieer, terwyl mangiferien and isomangiferien moontlik deels frankheid in C. subternata veroorsaak. Die studie het die noodsaaklikheid vir verdere navorsing op die bydrae van die hoof fenoliese verbindings tot die smaak en mondgevoel van Cyclopia spesies gestaaf.

Thesis (MScFoodSc)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “fruity” (specifically “apricot jam”, “cooked apple”, “raisin” and “lemon/lemon grass”), “woody”, “caramel/ vanilla” and “honey-like” aromas. The flavour can be described as distinctly “fynbos-floral”, “fynbos-sweet” and “woody”, including hints of “lemon/lemon grass” and “hay/dried grass”. The results of the sensory study were used to create a C. intermedia sensory wheel and lexicon, and an elementary grading system that categorised samples into “good”, “average” and “poor” sensory quality was proposed. Physicochemical parameters, i.e. soluble solids (SS) content, absorbance as a measure of colour, and turbidity, were evaluated as possible rapid predictors of sensory quality. High SS content, absorbance and turbidity correlated strongly with “poor” sensory quality. A linear relationship existed between the physicochemical parameters. The effect of fermentation temperature (70, 80 and 90°C) and time (12, 16, 24, 36, 48 and 60 h) on the sensory and physicochemical characteristics of C. intermedia was determined on laboratory-scale. Increasing fermentation time increased the intensity of positive sensory attributes, while decreasing the intensity of negative sensory attributes. The SS content, colour and turbidity of infusions decreased with increasing fermentation time, while the SS content and turbidity of infusions increased with increasing fermentation temperature. Fermentation at 90°C for 36 h on laboratory-scale produced C. intermedia with the best sensory properties, while preserving the SS content and colour of infusions. Fermentation at 70°C and 80°C required longer fermentation times for development of positive sensory attributes. Fermentation at 90°C was subsequently validated on commercial-scale. Laboratory-scale fermentation of the same batches of plant material was also carried out concurrently to allow direct comparison of the scale of fermentation on tea quality. Commercial-scale fermentation, despite increased variability as a result of increased batch volumes and heating difficulties, produced C. intermedia of “good” sensory quality after 24 and 36 h of fermentation. Increasing fermentation time had little effect on the SS content and colour of infusions of tea produced on commercial-scale, but turbidity increased significantly after 36 h. Thus, to produce C. intermedia with consistently good quality on commercial-scale, fermentation at 90°C for 24 to 36 h is recommended. Increasing fermentation time past 48 h should be avoided to prevent turbidity and the development of sensory attributes characteristic of over-fermented tea. However, due to the large variability of commercial-scale honeybush tea production, it is recommended that each batch be monitored between 24 and 36 h to determine when optimum fermentation has been obtained. / AFRIKAANSE OPSOMMING: Beperkte en wisselvallige beskikbaarheid van goeie gehalte heuningbostee noodsaak die optimisering van fermentasie parameters vir Cyclopia intermedia. Optimisering van fermentation parameters is op laboratorium skaal gedoen, gevolg deur validasie van die parameters op kommersiële skaal. Vooraf is die spesie-spesifieke sensoriese profiel en die fisies-chemiese eienskappe van C. intermedia tee bepaal. Die kenmerkende sensoriese profiel van C. intermedia kan beskryf word as soet en effens vrank met 'n kombinasie van "fynbos-blomagtige", "fynbos-soet", "vrugtige" (spesifiek "appelkooskonfyt", "gekookte appel", "rosyntjie” en “suurlemoen/sitroen gras"), "houtagtige", "karamel/vanilla" en "heuningagtige" aromas. Die smaak kan beskryf word as "fynbos-blomagtig", "fynbos-soet" en "houtagtig", met 'n tikkie "suurlemoen/sitroen gras" en "hooi/gedroogde gras". Die resultate van die sensoriese studie is gebruik om 'n C. intermedia sensoriese wiel en leksikon, asook 'n basiese graderingstelsel wat tee monsters in "goeie", "gemiddelde" en "swak" sensoriese kwaliteit klassifiseer, te ontwikkel. Fisies-chemiese parameters: oplosbare vastestof (SS) inhoud; absorbansie as 'n maatstaf van kleur; en troebelheid, is geëvalueer as moontlike indikasies van sensoriese kwaliteit. Hoë SS inhoud, absorbansie en troebelheid waardes het sterk met "swak" sensoriese kwaliteit gekorreleer. 'n Lineêre verwantskap bestaan tussen die fisies-chemiese parameters en kwaliteit. Die effek van fermentasie temperatuur (70, 80 en 90°C) en -tyd (12, 16, 24, 36, 48 en 60 h) op die sensoriese en fisies-chemiese eienskappe van C. intermedia is op laboratorium skaal bepaal. Verlenging van fermentasie tyd het die intensiteit van die positiewe sensoriese eienskappe verhoog, terwyl dit die intensiteit van negatiewe sensoriese eienskappe verminder het. Die SS inhoud, kleur en troebelheid van die tee het met verlengde fermentasie tyd afgeneem, terwyl die SS inhoud en troebelheid met verhoging van fermentasie temperatuur toegeneem het. Fermentasie by 90°C vir 36 h op laboratorium skaal het tee met die beste sensoriese eienskappe geproduseer, met behoud van die SS inhoud en kleur. Fermentasie by 70°C en 80°C het 'n langer fermentasie tyd vir die ontwikkeling van positiewe sensoriese eienskappe vereis. Fermentasie by 90°C is daaropvolgens op kommersiële skaal uitgevoer, met gelyktydige laboratorium skaal fermentasie van dieselfde plantmateriaal lotte om die direkte effek van die skaal van fermentasie op tee kwaliteit te bepaal. Kommersiële fermentasie, ten spyte van verhoogde wisselvalligheid as gevolg van groot volumes tee en probleme met verhitting, het tee van "goeie" sensoriese kwaliteit na fermentasie periodes van 24 en 36 h geproduseer. Verlenging van fermentasie tyd het min uitwerking op die SS inhoud en kleur van kommersiel gefermenteerde tea gehad, maar troebelheid het beduidend na 36 h toegeneem. Fermentasie by 90°C vir 24 - 36 h word gevolglik aanbeveel om tee met goeie gehalte op kommersiële skaal te produseer. Fermentasie vir langer as 48 h moet vermy word om troebelheid te voorkom en die ontwikkeling van sensoriese eienskappe kenmerkend van oor-gefermenteerde tee te vermy. As gevolg van faktore wat groot variasie in kommersiële skaal heuningbostee produksie kan teweegbring, word aanbeveel dat elke produksielot tussen 24 en 36 h gemonitor word om die optimum fermentasie tyd te bepaal.

Made available in DSpace on 2014-08-13T14:50:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-02-28Bitstream added on 2014-08-13T18:00:41Z : No. of bitstreams: 1 000756556.pdf: 305164 bytes, checksum: cf88d3a7c62cbaafd803cd3908ec908a (MD5) / Um dos mecanismos que explica como o infarto agudo do miocárdio (IAM) evolui para insuficiência cardíaca é denominado de remodelação ventricular. Dentre as inúmeras alterações bioquímicas associadas ao processo destaca-se o estresse oxidativo. O consumo habitual do chá verde (CV) é associado a benefícios à saúde, devido às suas propriedades, antioxidante, antiiflamatória, antiapoptótica, antiproliferativa, antimutagênica. Estas são atribuídas às catequinas, seu composto bioativo. Portanto, é possível que o extrato de chá verde atenue alguns parâmetros envolvidos na remodelação cardíaca. O objetivo do trabalho foi avaliar se o extrato de chá verde atenua a remodelação cardíaca após o infarto agudo do miocárdio. Para tanto foram utilizados ratos Wistar machos divididos em quatro grupos: controle padrão (CP) (28-sham); extrato do CV (CV) (32-sham e extrato de chá verde); infarto padrão (IP) (25-animais infartados controles); infarto e extrato do CV (ICV) (26- animais infartados e extrato do CV). Ecocardiografia inicial foi realizada após cinco dias ao IAM. A partir de uma divisão homogênea dos animais, considerando o tamanho do infarto maior a 35%, iniciou-se o tratamento. Ao final de três meses estes animais foram estudados por meio de ecocardiografia, morfometria, dosagens bioquímicas de enzimas do estresse oxidativo, metabolismo energético, perfil lipídico sérico, inibidor tecidual de metaloprotease (TIMP-1) e zimografia para atividade das metaloproteases (MMP-2 e MMP-9). Nos resultados, observou-se aumento do diâmetro diastólico do ventrículo esquerdo pelo peso corporal, diâmetro sistólico do ventrículo esquerdo pelo peso corporal e diâmetro do átrio esquerdo pelo peso corporal nos grupos com IAM, mas houve atenuação nos ICV. O tempo de desaceleração da onda E foi reduzido no IP, o que não foi observado no ICV, tendo valor similar ao CV. O extrato de CV também normalizou as atividades ... / One mechanism that explains how acute myocardial infarction develops into heart failure is called ventricular remodeling. Among the many biochemical changes associated with the process stands oxidative stress. The regular consumption of green tea (GT) is associated with health benefits due to its properties such as antioxidant, anti-inflammatory, antiapoptotic, antiproliferative, antimutagenic. These are attributed to catechins, its bioactive compound. Therefore, it is possible that GT extract mitigate some parameters involved in cardiac remodeling. The objective of this study was to assess whether the green tea extract attenuates cardiac remodeling after acute myocardial infarction. For both, male Wistar rats were allocated in 4 groups: control (C-28 sham); green tea extract (GT-32 sham and GT); infarction group (MI-25 infarcted animals controls); infarction and green tea extract (IGT-26 infarcted animals and GT). To start the treatment an initial echocardiography was performed five days after the myocardial infarction, from a homogeneous division of the animals, considering the size of the infarction greater than 35%. At the end of three months these animals were studied by echocardiography, morphometry, biochemical enzyme of the oxidative stress, energy metabolism, lipid profile, tissue inhibitor of metalloproteinase (TIMP-1) and zymography for activity of metalloproteinases (MMP-2 and MMP-9). The results showed an increase in left ventricular diastolic diameter by body weight, left ventricular systolic diameter by body weight and left atrial diameter by body weight in groups with MI, but there was attenuation in IGT. The deceleration time of the E wave was reduced in MI, which was not observed in IGT, with a value similar to GT group. GT extract also normalized the activities of antioxidant enzymes superoxide dismutase and catalase in the IGT group, when compared to MI. Regarding energy metabolism, the IGT group showed increased ...

Carbon fibre reinforced polymer (CFRP) composites have found a wide range of applications in the aerospace, marine, sports and automotive industries owing to their lightweight and acceptable mechanical properties compared to the commonly used metallic materials. The currently dominating method of machining CFRP is by mechanical means that has found many problems including extensive tool wear, fibre pull-out and delamination. Lasers as non-contact tools have been widely applied for cutting and drilling materials. However, machining of CFRP composites using lasers can be challenging due to inhomogeneity in the material properties and structures, which can lead to thermal damage such as charring, heat affected zones (HAZs), resin recession and delamination. In previous studies, Nd:YAG, diode pumped solid state (DPSS), CO2 (continuous wave), disk and fibre lasers were used in machining CFRP composites and the control of damage such as the size of heat affected zones (HAZ) and achieving comparable material removal rate with the mechanical processes remain a challenge. Most reported work showed a typical heat affected zone of 0.2-1.2 mm. The availability of short pulsed transversely excited atmospheric (TEA) CO2 lasers and ultra-short laser pulse sources such as picosecond lasers make it possible to improve the laser machining quality of CFRP materials. In this research, the machining of CFRP composites using a microsecond pulsed TEA CO2 laser, a state of the art high power picosecond laser and a 1 kW single mode fibre laser system was investigated. The yielded heat affected zone was less than < 25 µm for the TEA CO2 and the picosecond laser machining, although the material removal rate was low. Additionally, it has been shown that the pulsed fibre laser improved the machining quality compared to that with the continuous mode. A potential application of the fibre laser for composite repair and remanufacturing was investigated. The interactions between picosecond laser beam and CFRP composite were studied in more detail including understanding the self-limiting effect in single and multiple parallel tracks drilling/machining through both experimental and theoretical studies. Furthermore, a sequential laser and mechanical drilling of CFRP was investigated to improve the machining rate. The work performed in this PhD was driven by aerospace industry needs, with the collaboration of Rolls-Royce plc and BAE Systems as industrial partners.

The thesis is entitled Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries and it presents the history of everydayness of the nobility in the Czech Kingdom and in the Margraviate of Moravia from the middle of the 17th up to the ending of the 18th century, and it emphasizes the material culture which was used for drinking coffee, tea and chocolate. Castle inventories and municipal palaces inventories were used as an initial source of information. At the very beginning the noble families were chosen and afterwards their residential network was approached in detail. This work also focused on the topography of the residences and on the location of items used for coffee, tea and chocolate consumption within the particular castles or palaces. On this basis the author tried to reconstruct the way of thinking, behavior and attitudes of noblemen, and to explain the symbolic meaning of the decoration of the residences, the symbolic role of items as a representation of noblemen as a mean of the enrichment of their social and cultural habits as well. The set-up of items and other accessories served with coffee, tea and chocolate were not forgotten either. The inventories were put through a deep research which helped to create a social and power stratification on the basis of items used for coffee, tea and chocolate consumption. Another comparison also emerged- the comparison of particular members of various families representation and also the ownership of examined items on the basis of gender definition. This work tried to immerse to the topic of symbolic communication.

This study had as objective to quantify the total herbal tea biomass, to quantify the biomass produced in harvesting, to determine the nutrients amount in biomass compartments, to quantify the exported nutrients in herbal tea harvesting and to adjust mathematic models to quantify, due to equations, the harvest, residual and total biomass. Thirty plots were evaluated, totalizing 306 trees, where each circular plot had 44,18 m2 as area. In these plots, the biometric variables of each tree were measured: total height (ht), trunk diameters at 0,60 m above the soil (d 0.6 meters), height from the first branch or trunk, live crown lenght and crown projection rays. The harvest biomass, composed by leaves, stems and residue was evaluated too. After that, a plant located outside the plot was evaluated, that had the average dendrometric characteristics as the ones included in the plots. Later, each tree was cut at soil level, the leaves and stems, residues, wood, bark and roots weight were determined. The above ground biomass plus the roots biomass consisted in total biomass. The samples taken were dried in an oven to dry biomass and nutrients amount determination. The equations to estimate biomass, were done through SAS System version 8. The Stepwise method of independent variables selection was used, where at maximum 3 variables were included in the selected equations, and the partial R2 from the independent variable was higher to 1% to be considerable significant. The selection test from equations was done with and without intercept. The results showed by the equations without intercept were higher, being rejected these last ones. The nutrients amount determination was done in leaves and stem, wood, residues, bark and roots dried matter. The average fresh and dried biomass plus stems, sampled in the 30 units in kg/tree and kg/ha were: 7,849; 18577,34; 3,081; 7585,22 respectively. The average fresh and dried biomass residues in the 30 units in kg/tree and kg/ha were: 2,583; 6195,71; 1,009; 3052,01. The average fresh and dried leaves and stems biomass sampled in the 30 felled trees in kg/tree were: 7,713 and 3,174 respectively. The average fresh and dried biomass residues, sampled in 30 felled trees in kg/tree were: 2,708 and 1,358 respectively. The average fresh and dried biomass in wood, sampled in the 30 felled trees in kg/tree were: 13,609 and 6,785 respectively. The average fresh and dried roots biomass, sampled in the 30 felled trees were: 7,678 and 4,693 respectively. The total average fresh biomass per felled tree in kg/tree was 33,135. The total average dried biomass in kg/tree was 16,857. The estimated equations for different herbal tea dried biomasses were: wood biomass = 0.28329.rm + 0.07082.dh2; bark biomass =0,44728.lnm + 1,33596.im2; root biomass=2,32270.lnm + 12,81476.im2; residues biomass=0,34026.m 2,61245*ln2m + 0,43581.rm; leaves plus stems biomass=0,56043.ac + 2,06004.ln2d; total biomass=11,29406.rm + 0,10522.dh2. The total stand dried biomass was 41.078,03 kg/ha, being distributed: 16.654,49 kg/ha in the wood; 11.973,01 kg/ha in the roots; 7.582,22 kg/ha in leaves plus stems; 3.052,01 kg/ha in residues and 2.113,30 kg/ha in the bark. The macronutrients exported outside the stand follow this order: nitrogen > potassium > calcium > magnesium > sulphur > phosphorus. The components that show the higher amounts per hectare are: leaves plus stems (404,26 kg/ha), followed by roots (313,50 kg/ha), wood (149,93 kg/ha), residue (104,75 kg/ha) and bark (93,16 kg/ha). The micronutrients exported followed this order: iron > manganese > zinc > boron > cupper. The compartments that show the higher amounts per hectare are: roots (19,31 kg/ha), followed by leaves plus stems (6,43 kg/ha), wood (2,50 kg/ha), bark (2,24 kg/ha) and residues (1,08 kg/ha). / Este trabalho teve como objetivos estimar a biomassa total da erva-mate, produzida na colheita, determinar a concentração de nutrientes nos componentes da biomassa, quantificar os nutrientes exportados na colheita da erva-mate e ajustar modelos matemáticos que quantificassem por meio de equações a biomassa de colheita, residual e total. Inicialmente foram avaliadas trinta parcelas circulares, sendo que cada parcela possuía uma área de 44,18m2. Foram amostradas no total 306 árvores. Nessas parcelas, foram medidas as seguintes variáveis biométricas de cada planta: altura total em metros (ht), diâmetro dos troncos a 0,60 metros acima do solo (d 0.6 metros), raio médio de copa em metros, área de copa em metros quadrados, comprimento médio de copa em metros e avaliou-se a biomassa de colheita composta de folhas mais talos e biomassa residual. Em seguida, em cada parcela amostrada foi avaliada uma planta situada fora desta, que apresentou a média das características dendrométricas das árvores incluídas nas parcelas. Nessas 30 árvores foram determinadas novamente as variáveis biométricas e biomassa de colheita e residual Após isto cada árvore foi decepada ao nível do solo, determinando o peso verde de madeira, casca e raiz . A biomassa área acrescida da biomassa de raízes constitui a biomassa total. Posteriormente retirou-se amostras verdes, de folhas mais talos, resíduos, madeira, casca e raiz as quais foram secadas em estufa, para posterior determinação da biomassa e a concentração de nutrientes. A construção das equações para estimar a biomassa, utilizouse o pacote estatístico Sas System versão 8 . Foi utilizado o método Stepwise de seleção de variáveis independentes, em que se limitou ao máximo a inclusão de três variáveis nas equações selecionadas, e o R2 parcial da variável independente superior a 1% para considerá-la significativa. O teste de seleção de equações foi realizado com e sem intercepto. Os resultados apresentados pelas equações sem intercepto foram superiores às equações com intercepto, tendo sido então desprezado esses últimos. A determinação do teor de nutrientes foi realizada na matéria seca de folhas mais talos, madeira, resíduos, casca e raiz. A biomassa média verde e seca de folhas mais talos, amostradas nas 30 unidades amostrais em kg/árvore e kg/ha foram respectivamente: 7,849; 18577,34; 3,081; 7585,22. A biomassa média verde e seca de resíduos nas 30 unidades amostrais em kg/árvore e kg/ha foram respectivamente: 2,583; 6195,71; 1,009; 3052,01. A biomassa média verde e seca de folhas mais talos, amostradas nas 30 árvores abatidas em kg/árvore foram respectivamente: 7,713 e 3,174. A biomassa média verde e seca de resíduos, amostradas nas 30 árvores abatidas em kg/árvore foram respectivamente: 2,708 e 1,358. A biomassa média verde e seca de madeira, amostradas nas 30 árvores abatidas em kg/árvore foram respectivamente: 13,609 e 6,785. A biomassa média verde e seca de casca, amostradas nas 30 árvores abatidas em kg/árvore foram respectivamente: 1,427 e 0,847. A biomassa média verde e seca de raiz, amostradas nas 30 árvores abatidas em kg/árvore foram respectivamente: 7,678 e 4,693. A biomassa total média verde por árvore abatida em kg/árvore foi de 33,135. A biomassa total média seca por árvore abatida em kg/árvore foi de 16,857. As equações estimadas para as diferentes biomassas secas da erva-mate foram as seguintes: biomassa de madeira = 0,28329.rm + 0,07082.dh2; biomassa de casca = 0,44728.lnm + 1,33596.im2; biomassa de raiz = 2,32270.lnm + 12,81476.im2; biomassa de resíduos = 0,34026.m 2,61245*ln2m + 0,43581.rm; biomassa de folhas mais talos = 0,56043.ac + 2,06004.ln2d; biomassa total = 11,29406.rm + 0,10522.dh2. A biomassa seca total do povoamento foi de 41.078,03 kg/ha, sendo assim distribuídas madeira 16.654,49 kg/ha; raízes 11.973,01 kg/ha; folhas mais talos 7.582,22 kg/ha; resíduos 3.052,01 kg/ha e casca com 2.113,30 kg/ha. Os macronutrientes exportados do povoamento obedecem a seguinte ordem: nitrogênio > potássio > cálcio > magnésio > enxofre > fósforo. Os componentes que apresentam as maiores quantidades de macronutrientes por hectare são: folhas mais talos (404,26 kg/ha), seguido pela raiz (313,50 kg/ha), madeira (149,93 kg/ha), resíduo (104,75 kg/ha) e por último a casca (93,16 kg/ha). Os micronutrientes exportados do povoamento obedece à seguinte ordem: ferro > manganês > zinco > boro > cobre. Os componentess que apresentam as maiores quantidades de micronutrientes por hectare são: raiz (19,31 kg/ha), seguido pela folhas mais talos (6,43 kg/ha), madeira (2,50 kg/ha), casca (2,24 kg/ha) e por ultimo os resíduos (1,08 kg/ha).

Made available in DSpace on 2014-06-11T19:25:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-02-09Bitstream added on 2014-06-13T18:29:07Z : No. of bitstreams: 1 souza_ga_me_botfm.pdf: 728875 bytes, checksum: bb4ff0462cb962c5ab274f53fd982306 (MD5) / Dietas inadequadas, enriquecidas com carboidratos e lipídios, têm sido responsáveis pelo desenvolvimento de diversas patologias relacionadas ao estresse oxidativo. Portanto, atualmente vem crescendo o interesse na descoberta de substâncias naturais que possam atuar como agentes antioxidantes, capazes de conter, ou até mesmo reverter os danos provocados pelo estresse oxidativo. O objetivo deste capítulo foi determinar os efeitos do chá de folhas de graviola e do seu componente -sitosterol, em condições normais e de ingestão de dieta rica em colesterol e sacarose sobre os parâmetros nutricionais, morfométricos e calorimétricos, bem como sobre as concentrações séricas de glicose. Foram utilizados 48 ratos machos, adultos, Wistar, divididos em 6 grupos: PC (controle) que recebeu ração padrão (DP) e água para beber; PA, que recebeu DP e chá de folhas de Annona muricata (30g/L); PB, DP e beta-sitosterol na água de beber (0,02g/L); HC, dieta hipercalórica (DH) e água para beber; HA, DH e chá de folhas de Annona muricata (30g/L); HB, DH e beta-sitosterol na água de beber. Após 42 dias de tratamento, foi realizada calorimetria indireta, em condições alimentado e jejum. Após 49 dias foi realizada a glicemia de jejum, o teste oral de tolerância a glicose (TOTG) e o sacrifício dos animais, sendo coletado o sangue, que foi utilizado para determinação da concentração de hidroperóxido de lipídio e substâncias antioxidantes totais. A obesidade foi evidenciada nos animais que receberam DH pela elevação no peso final, ganho de peso e índice de Lee, quando comparados aos animais que receberam dieta padrão. Animais do grupo HA apresentaram menor circunferência abdominal em relação aos grupos HB e HC. Houve correlação linear positiva entre o peso final e IMC e entre o peso final...

Objetivo. Diversos produtos de origem vegetal vêm sendo estudados por serem fontes de antioxidantes, podendo ser uma alternativa aos antioxidantes sintéticos. Este trabalho avaliou a atividade antioxidante in vitro de extratos de erva-mate (Ilex paraguariensis) verde e tostada e de chá verde (Camellia sinensis). Métodos. Extratos aquosos, etanólicos e etéreos foram analisados quanto ao teor de sólidos solúveis, fenólicos totais e atividade antioxidante por dois métodos: captação do radical livre DPPH (2,2-difenil-1-picrilhidrazil) e inibição da oxidação sistema ?-caroteno/ácido-linoléico. A análise estatística foi efetuada pela estimativa do erro-padrão dos intervalos de confiança das diferenças das médias. Resultados. Extratos aquosos e etanólicos apresentaram os maiores teores de sólidos solúveis. Em relação aos fenólicos totais, o extrato etanólico de chá verde apresentou o maior teor (13,0mg/mL/EAC), enquanto o extrato etanólico de erva-mate tostada apresentou o menor (3,4mg/mL/EAC). Em relação à porcentagem de captação do DPPH, todos os resultados obtidos foram similares ou superiores aqueles encontrados para o BHT. No teste de inibição da oxidação, o extrato aquoso de erva-mate tostada (1,0mg/mL) apresentou resultado médio 10,1% maior do que o extrato aquoso de erva-mate verde e o extrato etanólico da erva-mate tostada (1,0mg/mL) resultado médio 11,7% maior do que o extrato de erva-mate verde. Apenas os extratos aquoso e etéreo de chá verde apresentaram resultados inferiores ao BHT. Conclusão. Evidenciou-se a elevada atividade antioxidante de diferentes extratos de erva-mate (verde e tostada) e de chá verde, indicando o potencial uso dessas ervas como antioxidantes alimentícios. / Objective. Different products from vegetal origin have been studied due to the fact that they are known as sources of antioxidants, which could be an alternative to the synthetic antioxidants. This research investigated in vitro antioxidant activity of extracts of green and roasted mate (Ilex paraguariensis) and green tea (Camellia sinensis). Methodology. Soluble solid, total phenolics and antioxidant activity were analyzed in aqueous, ethanolic and etheric extracts. Two methods were used: free radical DPPH. (1,1-diphenyl-2-picryhydrazyl) quenching assay and ?-carotene/linoleic-acid oxidation model system. Data were analysed by the standard error estimative of the confidence intervals from average differences. Results. Aqueous and ethanolic extracts presented the highest content of soluble solids. Ethanolic extracts of green tea had the highest phenolic content (13,0mg/mL/EAC), while ethanolic extracts of roasted mate presented the lowest (3,4mg/mL/EAC). All results from DPPH. quenching assay were similar or superior to those found for BHT (synthetic antioxidant). The ?-carotene/linoleic acid oxidation model system showed that the aqueous extract of roasted mate (1,0mg/mL) had an average value 10.1% higher than aqueous extract of green mate, and the roasted mate ethanolic extract (1,0mg/mL) showed higher values (11.7%) than green mate ethanolic extract. Only aqueous and etheric green tea extracts presented lower values when compared to the BHT. Conclusion. It was evident the high antioxidant activity of different extracts from mate (green and roasted) and green tea, indicating the potential use of these herbs as natural antioxidants in food systems.

Submitted by Regina Correa (rehecorrea@gmail.com) on 2016-09-19T18:35:36Z No. of bitstreams: 1 DissARSM.pdf: 14616947 bytes, checksum: ec27f98819a1e8ae88908b5938ac7c57 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-21T12:24:04Z (GMT) No. of bitstreams: 1 DissARSM.pdf: 14616947 bytes, checksum: ec27f98819a1e8ae88908b5938ac7c57 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-21T12:24:13Z (GMT) No. of bitstreams: 1 DissARSM.pdf: 14616947 bytes, checksum: ec27f98819a1e8ae88908b5938ac7c57 (MD5) / Made available in DSpace on 2016-09-21T12:24:21Z (GMT). No. of bitstreams: 1 DissARSM.pdf: 14616947 bytes, checksum: ec27f98819a1e8ae88908b5938ac7c57 (MD5) Previous issue date: 2016-03-02 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A child with Autism Spectrum Disorder (ASD) can present difficulties in the acquisition of symbolic behavior in general, including in reading. Educational programs via computerized curriculum based on stimulus equivalence provide children opportunities to learn reading repertoire. This study aimed at the implementation and evaluation of a computerized procedure for teaching reading fifteen-syllable words (isolated) for children with ASD, based on stimulus equivalence paradigm. As a secondary goal of the study we built games to work at home, seeking parental involvement in reading learning of their children. In the study participated three autistic children and their parents. We used a multiple baseline design of sets of words, combined with pre and post-test. The procedure began with the implementation of the pre-test after conducting five stages of teaching and finally the post-test. In the five teaching steps, gaming sessions and teaching sessions of isolated words through computerized curriculum were performed. In general, the results showed that children made gains in the repertoire of reading, although they showed no generalization of learning to generalized reading significantly. Parents were involved in the application of games and used reinforcement and prompt during the sessions properly. Keywords: reading, computerized instruction, games, children with ASD, parents. / A criança com Transtorno do Espectro Autista (TEA) pode apresentar dificuldades na aquisição de comportamento simbólico em geral, inclusive na leitura. Programas de ensino via currículo informatizado baseados na equivalência de estímulos fornecem oportunidades da criança aprender repertórios de leitura. O presente estudo teve como objetivo geral a aplicação e avaliação de um procedimento informatizado para ensino de leitura de quinze palavras dissílabas (isoladas) para crianças com TEA, baseado no paradigma de equivalência de estímulos. Como alvo secundário do estudo foram construídos jogos a serem trabalhados em casa, visando o envolvimento dos pais na aprendizagem de leitura de seus filhos. Participaram do estudo três crianças autistas e seus respectivos pais. Foi utilizado um delineamento de linha de base múltiplas entre conjuntos de palavras, combinado com pré e pós-teste. O procedimento teve início com a aplicação do pré-teste, posteriormente foram realizadas cinco etapas de ensino e por último, o pós-teste. As cinco etapas de ensino incluíram sessões de jogos e sessões de ensino de palavras isoladas por meio de currículo informatizado. Após realizar o pré-teste e antes de iniciar as etapas de ensino, os pais realizaram uma capacitação para jogar com seus filhos. De modo geral, os resultados encontrados demonstraram que as crianças obtiveram ganhos no repertório de leitura, embora não tenham apresentado generalização do aprendizado para leitura recombinativa de maneira significativa. Os pais se envolveram na aplicação dos jogos e utilizaram conceitos que foram explicados durante a capacitação durante as sessões de forma adequada. Palavras-chave: leitura, ensino informatizado, jogos, crianças com TEA, pais.

Submitted by Luciana Sebin (lusebin@ufscar.br) on 2016-09-26T13:20:08Z No. of bitstreams: 1 DissRVBG.pdf: 2087472 bytes, checksum: f8b1508fbb3b603128934f6900b2ff97 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-27T20:05:21Z (GMT) No. of bitstreams: 1 DissRVBG.pdf: 2087472 bytes, checksum: f8b1508fbb3b603128934f6900b2ff97 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-27T20:05:28Z (GMT) No. of bitstreams: 1 DissRVBG.pdf: 2087472 bytes, checksum: f8b1508fbb3b603128934f6900b2ff97 (MD5) / Made available in DSpace on 2016-09-27T20:05:35Z (GMT). No. of bitstreams: 1 DissRVBG.pdf: 2087472 bytes, checksum: f8b1508fbb3b603128934f6900b2ff97 (MD5) Previous issue date: 2016-04-03 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / The purposes of this research are evaluate the effectiveness of MTS computerized teaching tasks, and develop, apply and evaluate a Stimulus Equivalence Paradigm based curriculum to teach number concept. Studies that used MTS procedure to teach arbitrary conditional discriminations and equivalence relations obtained positive results on subjects with disability. We propose a systematic replication of Rossit (2003), that used MTS tasks to taught monetary system to youths with intellectual disability on a Stimulus Equivalence Paradigm based organized curriculum. In order to teach number concept, the experimental stimuli (numerals from one until nine, and figures of non-representational forms) were divided in three stimuli groups of increasing values in a multiple baseline design among stimuli groups. Were the participants in the research three ASD students with eight to 12 years old. The results shows efficacy on teach number concept for ASD children with strategy derived of Stimulus Equivalence, replicating the results obtained by Rossit (2003) and corroborating with previous notes on the contribution of resource derived from the Applied Behavior Analysis for the successful in inclusion of students with ASD. / Os objetivos desta pesquisa foram avaliar a eficácia do ensino informatizado em tarefas de escolha de acordo com o modelo, e desenvolver, aplicar e avaliar um currículo para ensino de conceito de número para crianças com TEA. Estudos que utilizaram o procedimento de MTS para ensinar discriminações condicionais arbitrárias e formar classes de estímulos equivalentes obtiveram bons resultados em participantes com deficiências. Assim sendo, esta pesquisa teve como proposta uma replicação sistemática de Rossit (2003) que ensinou sistema monetário para jovens com deficiência intelectual utilizando tarefas de MTS e organizou um currículo de ensino com base no paradigma de Equivalência de Estímulos. Para o ensino de conceito de número, utilizaram-se estímulos experimentais (numerais de um a nove e figuras com formas não representacionais) divididos em três grupos de estímulos, por valores crescentes, em um delineamento de linha de base múltipla entre grupos de estímulos. Participaram da pesquisa três alunos com TEA de oito a 12 anos de idade. Os resultados obtidos demonstraram eficácia no ensino de conceito de número em participantes com TEA por meio de estratégias derivadas do paradigma de Equivalência de Estímulos, replicando os resultados obtidos por Rossit (2003) e corroborando com apontamentos da literatura acerca da contribuição de recursos derivados da Analise Aplicada do Comportamento para o sucesso na inclusão de alunos com TEA. / FAPESP: 2014/13091-7